Technical data sheet
A homogenous portion of the sample is mixed with water containing an internal standard. It is heated in a heating block for a specified amount of time, after which a sample of the headspace over the mixture is taken and injected into the gas chromatograph. The hexanal released into the headspace is quantitated via comparison of the hexanal gas’s chromatographic response to that of the internal standard.
The method is applicable to a variety of food products, including cereals, snacks, dressings, and frostings.
Limit of quantitation
The lower detection level is 0.3 ppm (parts per million); with an upper limit of 50 ppm.
Gas Chromatograph with Flame Ionization detection
Internally developed method
ppm (parts per million)
Sample size requirements
Information required by submitter
The sample must be kept cool/cold to minimize fatty acid oxidation.
Hexanal is a by-product of fatty acid oxidation and this method measures the amount of hexanal in food products and ingredients. Therefore, this gives a measurement of the level of oxidative rancidity for oil in a food product.